Turkey Enchiladas

The holidays are coming and my taste buds are excited!I love winter foods, holiday casseroles and
all the great fixin’s that go with this time of year.Most of us ten to be traditionalists when it
comes to the Thanksgiving dinner, and I’m no exception…we must have turkey, stuffing, potatoes, green beans and my favorite
southwest twist, the Cranberry Margarita.

Where I like to experiment however is with the holiday
leftovers, we always cook two turkeys so we’ll have plenty of turkey meat for
the freezer, which we’ll pick clean and bag in serving size portions to use for
weeks to come.And although the classic
turkey soup, turkey pot pie or turkey casserole are always a favorite, this
recipe is a fun southwest take on a scrumptious leftover staple…enjoy!

Heat remaining tablespoon oil in a large skillet over
medium-high heat; add onion and cook until golden, add turkey and continue to
cook while stirring until heated through. Brush tortillas with oil; warm in
oven 3 minutes.

Stir corn, beans, and tomatoes into turkey; season with salt
and pepper. Spread 1/2 cup sauce in an 8-inch baking dish. Top each tortilla
with a spoonful of sauce, 1/2 cup turkey, and 1 tablespoon cheese. Roll up;
place in dish. Cover with remaining sauce and cheese. Bake until heated
through, 15 minutes.

Serve with rice and beans, grilled corn and a cold, bold brew...salud!